JOURNAL ARTICLE
Thermogelation of nanoemulsions stabilized by a commercial pea protein isolate: high-pressure homogenization defines gel strength
Damian RenggliPatrick S. Doyle
Year: 2024 Journal: Soft Matter Vol: 21 (4)Pages: 652-669 Publisher: Royal Society of Chemistry
Abstract
Structure formation by colloidal thermogelation of a complex plant-based nanoemulsion system stabilized by a commercial pea protein isolate.
Keywords:
Homogenization (climate) Colloid High pressure Food science Materials science Chemistry Nanotechnology Chemical engineering Biology Engineering Engineering physics Ecology
Metrics
6
Cited By
4.42
FWCI (Field Weighted Citation Impact)
72
Refs
0.88
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Proteins in Food Systems
Life Sciences → Agricultural and Biological Sciences → Food Science
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
Microencapsulation and Drying Processes
Life Sciences → Agricultural and Biological Sciences → Food Science
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